Sunday, 22 August 2010

This is yet another lovely aubergine (eggplant) recipe. This is a Cambodian recipe. I don't know much about Cambodian cooking. I got this recipe from a friend.

I like the way the aubergine is first chargrilled whole then shredded, the aubergine is sweet and has lovely smoky flavour. I don't have a charcoal grill. I chargrilled the aubergine with direct flame.

Here is what I did.

Chargrill the aubergine on direct flame. Low flame. I do have a perforated griller pan.

** Can also roast the aubergine in the oven if not chargrilled.

Prick skin of aubergine. Skin of aubergine will turn brown when heated. Turning aubergine every few minutes

Skin will turn wrinkly

When aubergine turning soft and collapses somewhat, about 15 minutes. Test with skewer if it can piece through easily it's done. Don't cook till aubergine is mushy soft.